Vegan potato casserole

Ingredients for 2 servings:

• 500 g potatoes
• 1 onion(s)
• 2 tbsp flour
• 2 packs of vegan cream substitute, e.g. Schlagfix
• some soy milk (soy drink)
• 1 tbsp curry ketchup, vegan
• 3 tbsp nutritional yeast
• some margarine, vegan
• salt and pepper
• garlic powder
• Fried potato seasoning
• chili powder
• vegetable broth
• Cheese substitute (yeast spread), vegan
• Yeast flakes for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the potatoes and cut into thin slices. Finely chop the onion and fry with the margarine in a pan. Add the flour and then the cream. Stir in a little soy milk if desired. Add the curry ketchup and simmer briefly. Finally, add the nutritional yeast and season to taste. Pour a little of the sauce into a baking dish, covering the bottom. Distribute the potato slices in the baking dish and then pour the remaining sauce over them. Spread the yeast mixture on top and sprinkle the nutritional yeast over it. I always spread the yeast mixture with a fork so that only a little is in one place. Place the casserole in the oven at 180 degrees top/bottom heat for at least 45 minutes. The time may vary depending on the thickness of the potato slices. Variation: Add smoked tofu to the onions and fry it.